Full disclosure – I thought I invented this cocktail. It wasn’t until I started researching for a name that I discovered it was already a thing – the Lavender French 75. It was very Michael Scott from The Office “orange-vod-juice…ka” moment – (hopefully you get that reference). Anyway, I got the inspiration for this drink while Erick and I were honeymoon-ing in Maui. We stayed at the gorgeous Hotel Wailea and, while I would recommend this resort for a million reasons, their apothecary cocktails alone are worth the trip. During our stay we took advantage of a complementary poolside mixology class where we learned the proper way to shake up a Mai Tai (hint: don’t forget your nut element and local Hawaiian lilkoi helps too) along with few ways to elevate a champagne cocktail – including lavender infused simple syrup. I mean who wouldn’t want to sip a drink or two at this pool?!
Makes 1 cocktail
- 1 to 1 1/2 tablespoons lavender simple syrup
- 1 tablespoon lemon juice
- 1 shot gin
Lavender Simple Syrup
- 1 cup sugar
- 1 cup water
- 1/4 cup lavender
When cooking with lavender it’s important to use “culinary lavender”. I used this brand here which you can pick up on Amazon.
In a small sauce pan bring the water, sugar and lavender to a light boil. Stir until the sugar is dissolved, about 3 minutes. Remove from stove and let cool. Once cooled transfer to a glass jar or airtight container and let chill in the fridge – I chilled for about an hour. Strain out the lavender and return syrup to jar. This can be store for about a week.
To make the cocktail add the lavender syrup, lemon juice and gin to a shaker with ice. Shake it up and pour into glass. Top off with champagne. I chose to garnish with a lemon twist and lavender sprig.